Gluten-Free Roasted Vegetable Lasagna

Roast those tomatoes!This vegetarian lasagna recipe is one of our family's favorites. I have made it for holiday pot lucks and casual buffets. There is never a scrap left. Using Tinkyada brown rice lasagna noodles makes this classic Italian dish gluten-free.

Karina's Gluten-Free Roasted Vegetable Lasagna Recipe

I created this lasagna recipe after we returned from our honeymoon in Italy, where we devoured roasted vegetables every day. Typically, the vegetables were served as a side dish at room temperature, a palette of jewel tones on a gleaming white plate. Here I have nestled the roasted lovelies into a layered lasagna dish.

Spoon 1/2 cup of the marinara sauce into the bottom of a 13 or 14-inch lasagna style baking dish. Arrange three uncooked lasagna noodles in the bottom.

Cover evenly with the roasted vegetables, pressing down with a spatula to make a dense, compact layer of veggies. Top with three or four more lasagna noodles, and press down.

In a bowl, combine the ricotta cheese with one beaten egg, a cup of Parmesan and a dash of nutmeg. Mix well. Spread the cheese mixture evenly over the noodles.

Top with a layer of three more lasagna noodles, and press down.

Cover with the remaining sauce. Scatter half of the olives over the sauce. Layer the top with pieces of goat cheese. Dot with remaining olives. Sprinkle with basil or parsley.

Bake at 350 degrees for 55 minutes to 1 hour, or until the lasagna is hot and bubbling, and the noodles are tender. Check after 40 minutes or so to see if the top is browning; if the cheese begins to brown too much, cover loosely with foil.

Allow the baked lasagna to sit for a few minutes before cutting and serving (this makes it easier to slice and serve).

Makes 6 generous servings, or 8 moderate servings with a salad.

Sauce Note* I add roasted tomatoes to my homemade sauce for a smoky flavor. In a pinch you could use Muir Glen red pasta sauce thinned with a little red wine and a goodly amount of balsamic vinegar.

Roasted Vegetables

If you don’t happen to have roasted veggies on hand, here’s a simple recipe to make what you’ll need for this lasagna.

Toss the vegetables and garlic in a large roasting pan and season with olive oil, herbs, sea salt and pepper. Splash generously with balsamic vinegar. Toss well to coat. Roast the vegetables until they are fork tender; this takes anywhere from 45 to 60 minutes, depending upon your choice of vegetables, and the size of your pan.

Cool and store in a closed container in the fridge for use within two days.

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About this blog:

A tumult of water has churned beneath the bridge known as the Gluten-Free Goddess blog (born in 2005). And with that current, many changes. The highlights:

My husband and I have moved more than a half dozen times (artists with empty nests like to explore), lived in six different states, tried eating dairy-free (for seven years) and baking vegan (for five), shunning gluten 100% (still do). Along the way I've created roughly 400 recipes for you. All are gluten-free, some may also be dairy-free, and some may be vegan/egg free. All were developed in my own humble kitchen(s). From Sweet Potato Black Bean Enchiladas to Apple Crisp I have focused on tasty, seasonal, family style cooking. The kind of food we actually cook here at Casa Allrich.

Bio::

Publisher and recipe developer Karina- aka Gluten-Free Goddess- discovered she was gluten intolerant in late 2001- after a decade of unseemly, classic celiac symptoms. She has been cooking and baking gluten-free ever since, serving up hundreds of original recipes on her popular food blog, launched in late fall 2005.